Ask-A-Butcher
Senior Cook
Followed Dr.BBQ's recipe for a meat loaf. Pretty simple, actually, with just ground chuck, onions, beef broth, Worcestershire sauce and spices (I omitted the green and jalapeño peppers). Here are the two 'raw' ones in foil loaf pans with holes poked in the bottom.
These were cooked at approx 275° for one hour. I turned them out of the pans at this point to brown and finish up. See all the fat drippings in the drip pan below the meat? I used a mix of hickory and cherry wood for smoke flavor.
After another 30 minutes they were done at 160°.
I then spread some bbq sauce on the top, tented with foil for ten minutes and then sliced and served. Pretty darn simple and tasty.
These were cooked at approx 275° for one hour. I turned them out of the pans at this point to brown and finish up. See all the fat drippings in the drip pan below the meat? I used a mix of hickory and cherry wood for smoke flavor.
After another 30 minutes they were done at 160°.
I then spread some bbq sauce on the top, tented with foil for ten minutes and then sliced and served. Pretty darn simple and tasty.
